Types of Cuts of Meat. While many people typically enjoy the flavors of many different types of meat, they donât always know the differences between cuts of meat. This information can be very useful when buying and preparing meat, because the meat cuts are from specific areas of the animalâs body.
ERS food availability data suggest that Americans have been consuming less fluid milk since the 1940s. Data on per capita consumption since the 1970s (USDA-ERS, 2013a) 4 reveal a decrease in average consumption from about 0.96 cups to about 0.61 cups of fluid milk per day over the past 40 years (fig. 1).
Over the last 40 years, milk yield has more than doubled due to selective breeding (genetics) and the intensification of herd management. Dairy cow's milk yield has increased from an average of 3,750 litres per cow per year (12 litres/21 pints per day) in the 1970s to 7,445 litres (24.5 litres/42 pints per day) in 2012. And just between 2007 and 2012, there has been an almost eight per cent (530 litres per cow) increase in the average yield per cow per year. The figures above reflect only the average per cow, some cows may produce significantly more (over 50 litres a day).